Kimchi Chorizo Shrimp Paella

Kimchi Chorizo Shrimp Paella

If someone is asking me today to choose one country that I would like to travel, it would be Spain.

I might choose a different country tomorrow but for today? It is definitely Spain.

When I think of Spain, Paella comes next. (Can’t resist not to think of food) Paella is a famous Spanish rice dish cooked with various meat and/or seafood in one pan. Saffron is often added to give the irresistible golden color and a hint of flavor to the dish.

The idea of making my Spanish-Korean fusion style Paella came up very unexpectedly.

I had bought some large tiger prawns a while ago and kept them in the freezer. I was taking them out thinking of making shrimp tempura for dinner. As I was shutting my freezer door, a small packet of frozen sausage fell off on my foot. (Ouch! that hurts!!) I picked it up. It was the Chorizo sausages. I had large tiger prawns on one hand and a packet of Chorizo sausage on the other. I turned around, and there was a container of very fermented kimchi on my counter that I was going to fry up to make something. With all these 3 ingredients in my sight? Sayonara (goodbye) to the shrimp tempura and Hola (Hello) to Paella!

The result was outstanding. I am so glad that the Chorizo sausage fell off on me accidentally. The dinner was satisfying and I am sitting down here to share with you how I made my fusion paella – with a Korean touch!

For the rice, it is best to use medium grain but all I had was Korean style short grain. There are times in life you just have to make the best out of what you got when you don’t have everything.

Rinse your rice until the water runs clear. Drain and set aside.

Here is my chosen shrimp guy for a demonstration.

I want to use the whole shrimp to bring the full flavor in the dish but I know my family won’t like to peel the shrimp shells as they are eating. (and I bet you don’t either) So this is what I did. Using a toothpick I poked under the first notch of the shrimp back and pull out the gunk to devein.

Then I peel the shell off the body part only. The shrimp head holds lots of flavor that you want to keep while cooking. By peeling off the shell on the body, the body meat will fall off effortlessly from the head.

Poor guy.., he looks a little shy for being naked.

Now, heat a paella pan or shallow skillet with some olive oil. Saute chopped onion and garlic until soft.

Add chopped kimchi and chorizo sausage and continue to cook for 3-5 minutes.

Add the rice and toss around.

Stir in chicken stock,

crushed tomatoes,

paprika, and a bay leaf. If you have some saffron (and don’t mind using in this recipe), this is a good time to add.

Stir to combine and bring to boil. Reduce the heat to low. And NO MORE STIRRING at this point. Simmer for 10-15 minutes or until the liquid is reduced by half.

Turn your shrimp to the other side and simmer for another 3-5 minutes.

I like to push the shrimp gently to bury in the rice just a little. I added some frozen peas to let the world know that I don’t forget to eat my greens…

They are cooking up very nicely.

Toward the end you will see the liquid is pretty much absorbed by rice and you need to either sense or smell the rice getting toasty on the bottom crust part of paella. When your rice is tender and the shrimp is fully cooked, sprinkle some fresh parsley if you have. And serve this flavorful fusion dish hot off the pan.

This is very satisfying dish, guys. The subtle tomato flavor binds kimchi and chorizo up very nicely. The bottom had a nice socarrat crust that I always love from paella. Since I used the short grain, the texture of rice is a little stickier than I hoped for, but still tasty.

The possibilities of making a delicious dish with kimchi is abundant. If you have lots of fermented cabbage kimchi in your fridge, Try this paella fusion. You won’t regret.

Devein the shrimp by using a toothpick and peel the shell off the body but keep the head part intact. Set aside.

Heat oil in the paella pan or shallow pan over medium heat, saute onion and garlic until soft, about 3 minutes.

Add kimchi and chorizo and saute for another 3 minutes. Add the rice and toss all together.

Pour in the chicken stock and the crushed tomato, bay leaf, and paprika; stir together and bring to boil. Reduce the heat to low and let the whole thing to simmer for 10-15 minutes until the liquid is reduced less than half. Do not stir.

Place shrimps on the top and continue to simmer for 3-5 minutes. Turn the shrimp to the other side and sprinkle peas around the pan; continue to simmer another 3-5 minutes.

When you see the most liquid is absorbed by the rice, and smell the rice getting toasty on the bottom, the paella is done. (rice should be tender yet chewy, and the shrimps are fully cooked) Sprinkle fresh parsley over and serve hot off the pan.

Hi Holly,
When a dish call for "very fermented kimchee", why must it be always chinese cabbage kimchee, I wondered? Even in dishes like Korean stew or Korean soup, can we use radish kimchee or pumpkin kimchee (very fermented of course) instead?
Thank you.

Cabbage makes wonderful stew in a long braising method. The flavor and texture gets better than the radish or pumpkin in kimchi form. You can certainly try with radish kimchi. It can be unique on its own.

Possibly the Valencian one him will put many "but" to your paella, but I, carried away of the rice in general and Asturian (of the north of Spain) I see him very good pinto. Come to Spain, but you do not avenge with the idea of that Spain is Paella, Bulls or Fleming, it is a small vision that the hotel managers of the zone of the South and of the Levant have wanted to give of Spain (and with very much success, certainly). Spain is great, great, great more than it.
In the north we have the best sausages, and it fills with pride me to say that the best are those of my land, red, with smoked flavor, which we use in the production of the stews of vegetables (it looks For Fabada Asturiana, you will see about what I speak to you) that we mix with another type of meats and sausages. It enters my blog of kitchen, you will see Spanish, Asturian kitchen and of other regions.
If you come to Spain, to Cantabria or to Asturias, we offer as guides and you will discover another reality that nothing has to envy whom the official tourism has wanted to give of my country.

Nice~~ Im a spanish korean food lover (well korea in general) this looks amazing~ as per rice is true paella use 'bomba' rice but I dont live in spain and that rice is bit hard to find so korean or japanese rice goes perfect for me~~
U know what? Few days ago I made paella and I used 다시마 and 멸치 broth instead of chicken or fish broth and it was really good for seafood paella!
I'm definitely going to try this out!
Love your effort sharing korean and international recipes in general! Keep it up please!
알레한드로!!

is the korean rice won't be sticky to the pan? I've used korean rice before to make steamed rice with chinese sausage and it stuck to the bottom. the rice that i currently use is rice mixed with glutionous rice.